Hariyali Egg Curry
Hard-boiled eggs nestled in a vibrant, aromatic green curry made with fresh spinach, cilantro, and mint. The gravy is silky smooth, lightly spiced, and comes together without any cream or coconut milk — just pure herbaceous goodness. A beautiful weeknight curry that's ready in 35 minutes and pairs perfectly with roti or rice.
For 4 servings
- prep
Blanch the spinach and make the green paste.
1.Bring a pot of water to a rolling boil.2.Add the chopped spinach and blanch for 30 seconds.3.Immediately transfer spinach to a bowl of ice-cold water to stop the cooking.4.Drain spinach well and add to a blender.5.Add coriander leaves, mint leaves, and 2-3 tablespoons of water.6.Blend into a smooth, vibrant green paste. Set aside. - prep · ~10 min
Hard boil the eggs.
1.Place eggs in a saucepan and cover with cold water by 1 inch.2.Bring to a boil over medium-high heat.3.Cover, turn off the heat, and let sit for 10 minutes.4.Drain hot water and rinse eggs under cold running water.5.Peel the eggs and prick them lightly with a fork for better flavor absorption. - temper · ~2 min
Make the tempering.
1.Heat ghee and oil together in a kadhai over medium heat.2.Add cumin seeds and let them crackle for 20 seconds.3.Add crushed cardamom pods and cloves; sauté until fragrant (15 seconds).TIPThe combination of ghee and oil gives flavour without the ghee burning at higher heat. - saute · ~5 min
Cook the onion-ginger-garlic base.
1.Add the chopped onions and sauté until translucent (3-4 minutes).2.Stir in the chopped ginger and garlic; cook until the raw smell goes away (1 minute).3.Add the slit green chilies and stir for 30 seconds. - saute · ~1 min
Bloom the ground spices.
1.Lower the heat to prevent burning.2.Sprinkle in turmeric powder, coriander powder, and cumin powder.3.Stir continuously and cook for 30 seconds until they smell aromatic.TIPKeep the heat low — ground spices burn fast and turn bitter. - simmer · ~10 min
Cook the green masala gravy.
1.Pour the prepared green paste into the pan and stir well.2.Add salt and garam masala. Mix everything together.3.Pour in ¾ cup water and stir to reach a thick gravy consistency.4.Bring to a gentle simmer and let it bubble for 8-10 minutes. The gravy will darken slightly and thicken.5.Stir occasionally to prevent sticking.TIPSimmer until the oil starts to separate from the sides of the gravy — that's when the raw taste of the greens is cooked out. - simmer · ~5 min
Add the boiled eggs and finish the curry.
1.Gently place the boiled eggs into the simmering gravy.2.Spoon some gravy over the top of the eggs to coat them.3.Cover and simmer on low heat for 5 minutes so the eggs absorb the flavors.4.Turn off the heat and squeeze fresh lemon juice over the top. - garnish · ~5 min
Rest, garnish, and serve.
Let the curry sit covered for 5 minutes off the heat. Garnish with a swirl of fresh cream or a few coriander leaves if you like. Serve hot with roti or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick the hard-boiled eggs lightly with a fork before adding to the gravy so they absorb the green masala better.
- 2Blanch the spinach for exactly 30 seconds, then plunge into ice water to lock in the bright green color.
- 3Simmer the gravy until you see oil separate at the edges — this means the raw taste of the greens is fully cooked out.
- 4Use a mix of ghee and oil to get rich flavor without burning the ghee at the higher sautéing temperature.
- 5Add lemon juice only after turning off the heat to keep the bright, fresh acidity intact.
- 6Let the curry rest for 5 minutes off the heat before serving so the flavors meld and the eggs absorb more gravy.
Adapt it for your goals.
Vegan
Replace the eggs with pan-fried tofu cubes or chickpeas and use oil instead of ghee — the creamy green gravy pairs perfectly with plant-based proteins.
high proteinHigh-protein
Double the eggs or add boiled chicken pieces for a protein-packed meal; the herb gravy complements poultry and eggs beautifully.
low oilLow-oil
Skip the ghee and use only 1 tsp oil; the green paste provides enough moisture and flavor to keep the curry rich without extra fat.
creamy versionCreamy version
Stir in 2 tablespoons of thick yogurt or fresh cream at the end for a silkier, richer gravy that still keeps the herb flavor front and center.
Why this is on our healthy list.
Rich in Iron
Spinach and mint are excellent sources of non-heme iron, which supports healthy blood oxygen transport — especially when paired with a squeeze of lemon juice to boost absorption.
Loaded with Antioxidants
Cilantro, mint, spinach, and green chilies provide a variety of antioxidants including quercetin and beta-carotene that help fight oxidative stress.
Low in Calories
This creamy-tasting curry uses no heavy cream or coconut milk, making it a light yet satisfying dish that's naturally low in calories.
Good Source of Protein
Eggs deliver high-quality complete protein with all nine essential amino acids, helping with muscle repair and satiety.
Frequently asked questions
Yes — thaw and squeeze out excess water before blending. The curry will be slightly less vibrant green but still delicious.
